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lillibetInspired by our most recent trip to Il Buco, I decided the time had come for me to figure out how to make beef carpaccio at home. I looked at several different recipes online and here's what I ended up doing:
#46 Beef Carpaccio Rub some beef tenderloin (about a quarter-pound per person) with your favorite spices--I used cumin and black pepper and that was lovely--and then wrap it tightly in plastic and freeze it for two hours. Then slice it as thinly as you can and lay out the slices on a sheet of wax paper, with lots of space around each slice. Put another sheet of wax paper over the beef and then work out all your aggressions on it with a meat hammer. Peel the beef off the paper and lay it out on a plate. Toss some arugula with capers, lemon olive oil, kosher salt and cracked black pepper and put a good-sized handful on top of the beef. Shave some parmigiana over it, share and enjoy!
#47 Arugula Pesto Arugula is one of Jason's favorite things in the world, so making this was imperative once I heard about it. I used this recipe, but quadrupled the garlic without it seeming too garlicky to any of us.
Thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bookly for all the assistance in shopping and prep and for being a willing test-subject!
#46 Beef Carpaccio Rub some beef tenderloin (about a quarter-pound per person) with your favorite spices--I used cumin and black pepper and that was lovely--and then wrap it tightly in plastic and freeze it for two hours. Then slice it as thinly as you can and lay out the slices on a sheet of wax paper, with lots of space around each slice. Put another sheet of wax paper over the beef and then work out all your aggressions on it with a meat hammer. Peel the beef off the paper and lay it out on a plate. Toss some arugula with capers, lemon olive oil, kosher salt and cracked black pepper and put a good-sized handful on top of the beef. Shave some parmigiana over it, share and enjoy!
#47 Arugula Pesto Arugula is one of Jason's favorite things in the world, so making this was imperative once I heard about it. I used this recipe, but quadrupled the garlic without it seeming too garlicky to any of us.
Thanks to
bookly for all the assistance in shopping and prep and for being a willing test-subject!
